Rich, Velvety & Deeply Savory
There’s something timeless about a bowl of Cream of mushroom soup — earthy, aromatic, and luxuriously creamy. This homemade version elevates simple mushrooms into a velvety soup with depth and warmth that canned versions simply can’t match.
With butter, olive oil, garlic, thyme, and cream, the flavors build layer by layer, resulting in a rich yet balanced soup perfect for chilly evenings or elegant starters.
This master recipe walks you through proper mushroom browning, flavor development, and blending techniques for the smoothest, most flavorful result.
Recipe Overview
Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine Style: Classic European-Inspired
Skill Level: Beginner
Ingredients and Their Purpose
The Flavor Base
1½ lbs mushrooms (cremini, button, or mix), sliced
Provide earthy depth and umami richness.
1 large onion, diced
Adds sweetness and body.
4 cloves garlic, minced
Enhances aroma and complexity.
The Cooking Fats
2 tablespoons butter
Adds richness and smooth texture.
2 tablespoons olive oil
Prevents butter from burning and deepens flavor.
The Liquid & Creaminess
4 cups chicken or vegetable broth
Forms savory base.
1 cup heavy cream
Creates velvety texture and balances earthiness.
Seasoning
1 teaspoon thyme (fresh or dried)
Adds herbal warmth.
Salt & freshly ground black pepper to taste
Fresh dill or parsley (for garnish)
Brightens final flavor.
Equipment Needed
- Large soup pot
- Wooden spoon
- Immersion blender or countertop blender
- Ladle
Step-by-Step Master Instructions
Step 1: Sauté the Aromatics
In large pot over medium heat, melt butter with olive oil.
Add diced onion.
Cook 4–5 minutes until softened and translucent.
Add garlic and cook 30 seconds until fragrant.
Step 2: Brown the Mushrooms
Add sliced mushrooms and thyme.
Cook 8–10 minutes, stirring occasionally.
Allow mushrooms to release moisture and then brown slightly.
Browning builds deep flavor.
Step 3: Add Broth & Simmer
Pour in broth.
Bring to gentle boil.
Reduce heat and simmer 15 minutes.
This allows flavors to meld.
Step 4: Blend
Use immersion blender directly in pot.
Blend until smooth (or leave slightly chunky if preferred).
If using countertop blender, cool slightly before blending in batches.
Step 5: Add Cream & Season
Stir in heavy cream.
Simmer 2–3 minutes.
Season with salt and freshly ground black pepper to taste.
Step 6: Serve
Ladle into bowls.
Garnish with fresh dill or parsley.
Serve warm.
Texture & Flavor Profile
Texture: Silky, creamy, smooth
Flavor: Earthy mushroom, subtle thyme, rich cream
Aroma: Garlic, herbs, sautéed mushrooms
Common Problems & Fixes
Soup too thin:
Simmer longer uncovered to reduce.
Too thick:
Add splash of broth.
Bland flavor:
Add pinch more salt — mushrooms need seasoning.
Grainy texture:
Blend longer until fully smooth.
Variations
Vegan Version
Use olive oil only and substitute coconut cream or cashew cream.
Extra Depth
Add splash of white wine before broth.
Rustic Style
Blend only half for chunkier texture.
Boosted Umami
Add 1 teaspoon soy sauce or Worcestershire.
Serving Suggestions
- With crusty bread
- Alongside grilled cheese
- As starter before roast chicken
- With fresh side salad
Storage & Reheating
Refrigerator:
Store up to 4 days.
Freezer:
Freeze without cream for best texture (add cream after reheating).
Reheat:
Warm gently over low heat.
Nutritional Overview (Approximate Per Serving)
Calories: 280–350
Protein: 6–8 g
Carbohydrates: 10–14 g
Fat: 25–28 g
(Varies based on cream used.)
Why This Recipe Works
- Sautéing mushrooms first deepens flavor
- Balanced fat ratio prevents burning
- Blending creates luxurious texture
- Cream softens earthy notes
Simple ingredients. Elevated result.
Final Thoughts
Creamy Mushroom Soup is one of those dishes that proves comfort and elegance can coexist. It’s warm, rich, and deeply satisfying — whether served casually or at a dinner party.
